Gluten-Free Beet Tortilla

Elevate your tortilla game with these vibrant Gluten-Free Beet Tortillas, a colorful and nutritious twist on a classic staple. Made with nutrient-rich red beets and a blend of gluten-free all-purpose flour and tapioca starch, these tortillas offer a soft, pliable texture perfect for wraps, tacos, or as a base for creative flatbread dishes. The natural sweetness and earthy flavor of the beets not only make these tortillas visually stunning with their rich reddish-pink hue but also pack in added antioxidants and fiber. The recipe is quick and easy, requiring just 20 minutes of preparation and another 20 minutes to cook, yielding 8 servings of this homemade delight. Whether you're looking for a gluten-free alternative or simply want to impress at your next meal, these beet tortillas are a deliciously healthy choice.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 8

Ingredients

• 2 medium Red beets
• 1.5 cups Gluten-free all-purpose flour
• 0.5 cup Tapioca starch
• 0.5 teaspoon Xanthan gum
• 0.5 teaspoon Salt
• 1 teaspoon Baking powder
• 3 tablespoons Olive oil
• 0.75 cup Water

Directions

Step 1

Trim, peel, and chop the beets into small pieces. Place them in a saucepan, cover with water, and bring to a boil. Cook for about 10-15 minutes, or until the beets are tender.

Step 2

Drain the beets and transfer them to a blender or food processor. Add a few tablespoons of water and blend until smooth, creating a beet puree.

Step 3

In a large mixing bowl, combine the gluten-free all-purpose flour, tapioca starch, xanthan gum, salt, and baking powder.

Step 4

Add the beet puree, olive oil, and water to the dry ingredients. Mix the ingredients together until a dough forms. The dough should be soft but not sticky. Adjust with a little more flour or water if necessary.

Step 5

Divide the dough into 8 equal portions and roll each into a ball.

Step 6

Place a dough ball between two sheets of parchment paper and roll it out into a thin round, about 1/8 inch thick, using a rolling pin.

Step 7

Heat a non-stick skillet or cast-iron pan over medium heat. Once hot, peel off the top parchment paper and transfer the rolled out tortilla to the skillet.

Step 8

Cook for about 1-2 minutes on each side, or until bubbles form and the tortilla is lightly browned. Repeat with the remaining dough balls.

Step 9

Keep the cooked tortillas warm in a clean towel as you work through the batch.

Step 10

Serve these gluten-free beet tortillas with your favorite fillings or dips. They can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.

Nutrition Facts

Serving size	807.9 grams (807.9g)

Amount per serving	% Daily Value*
Calories	1610

Total Fat 44.70g	57%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1867mg	81%
Total Carbohydrate 298.50g	109%
Dietary Fiber 14.00g	50%
Total Sugars 23.20g
Protein 9.00g	18%

Vitamin D 0IU	0%
Calcium 98mg	8%
Iron 6mg	31%
Potassium 898mg	19%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.6%

Protein: 2.2%

Carbs: 73.1%